Best Chicken Pot Pie

When my husband goes on long business trips, I eat cereal for dinner. Other times, it’s peanut butter and jelly. But, after the third night of sitting down to a cold meal alone, I start craving something warm and usually rush out to the store for a Marie Callender chicken pot pie… Which is probably the most chock-full-o-calories frozen meal imaginable, but hey. I get lonesome.

Though Mark isn’t planning on leaving anytime soon, I know for sure that the next time he does, I’m making a big homemade chicken pot pie so I can heat up the leftovers and have a toasty hot meal, even if my only company is the TV screen. Because a dinner of cereal is seriously depressing night after night, don’t you agree?

This pot pie is sensationally good, you’ve got to trust me. If you don’t want to, maybe you can trust these people who’ve made it, too?

It’s been one of our favorite comfort foods for years, and since we travel often, it’s easy to freeze and come back to. You can make it large, make ’em mini, make it with homemade pie crust or store-bought (I’m sure you can tell which is which from my pictures!). However you make it, this pot pie is always delicious and never easy to mess up.

Plus, eating pot pie is like getting a big, warm squeezed-to-death hug from your Grandma. And who doesn’t love those?

I’ve never been a good air-hugger. I always go for the big hugs.

I’m 100% certain that you will love this creamy, full-of-flavor pot pie and be planning to make it again and again after you make it the first time. The crust is crisp and buttery, the filling oozes flavorful chunks of carrots, celery, chicken and peas, and the whole thing goes great with a glass of wine and some good conversation. That is, if your significant other is in town.

Please enjoy this recipe as a gift from me to you, and if you do try it, I’d love to hear how it turned out for you!

Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.

Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.

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63 Responses to “Best Chicken Pot Pie”

This was so delicious! I made it for my mom and dad last night and we all loved it. I used skim milk instead of whipping cream and added one more tablespoon cornstarch and it was plenty creamy. It was soo good!

I have been looking for a chicken pie for ages… they are my favourite! This looked so good that I decided to give it a go. It was amazing!! Loved it… this is going in my collection of favourite recipes. The hubby loved it too, requested it at least once a week! :)

Vanessa, thanks so much for stopping by and letting me know you made this pot pie! I’m so happy you and your hubby liked it! You’ll definitely find yourself craving it at least once every few weeks… Which is both a good and bad thing. ;)

Oooh, great idea with the frozen corn and potatoes. I just might have to try that next time. I’m so glad you enjoyed this chicken pot pie, with those great additions. Thanks for stopping by and letting me know! Happy holidays!

i just wanted to let you know that my fiancée and i made this the other night and it was amazing! i just got to eat one slice, and he had the rest! thank you for sharing this recipe! this is definitely a keeper!

You can try puff pastry, but I find it very thin once baked, and I don’t think it would hold up to the filling. If you do use puff pastry, please let me know how it turns out for you, but I do recommend pie crust.

OK so it took me a while to reply, but I did make this the other day and it really is THE BEST chicken pot pie my husband or I have ever had! Between 2 people it was gone in 2 days! Thank you so much for posting this and can’t wait to see whats next!

I made this last night. OMG. Stop it. It’s becoming ridiculous how fabulous these recipies are! Yum to the tenth degree. I had to stop myself from eating the whole thing. I had a little filling left over so I added some chicken broth and turned it into a soup. It was scrumptious with a grilled cheese by the way. :)

I was planning on eating some quinoa or something super healthy for dinner, but you completely wrecked that plan with those gorgeous pictures and fantastic recipe! I love putting hearts and leaf cut-outs on my sweet pies, but never thought to do it on a savory one. Thanks for the inspiration.

I also eat cereal for dinner when Ryan goes out of town (and sometimes when he is in town!) But I must say that I will always, always, always be happy with chicken pot pie. We ate one almost every week growing up, so needless to say, this brings back wonderful memories. Thank you for sharing, love.

Georgia this looks absolutely delicious! Super cute heart in the middle and lovely crimping on the crust! I do love pie crust :) I know what you mean about eating cereal or PB&J when your husband is out of town. I do the same thing!

It’s funny you mention that, Stephen. When I was looking at other chicken pot pie recipes, the large majority did not have bottom crusts, which I find so odd. I hope you do get a chance to make this, though… I think you will just love it!

I’ve got this baking in the oven right now! Came over here from Pinterest. If it tastes as great as it smells, it will be a hit! Used half and half instead of heavy cream, frozen green beans instead of peas (not a pea fan!) and added a couple dashes of thyme and sage.

Going to make this tonight! I am living in new zealand at the moment and really craving a pot pie like I get at home in Florida so I am making it for all of my New zealand flat mates. Something new for them to try :)

Ahhh…this looks delicious AND easy!
2 questions:
What method did you use to cook the chicken? I hate having to cook chicken, then turn around a cook a meal to use it in. It just seems to take forever. Any suggestions?

Also, how long do you microwave a ramekin if you’re pulling it out of the microwave?

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